My sister, Stacey, loves to bake just as much as I do. The only difference is that I’m all for full-fat, sugary, gluten-ridden, multi-ingredient goodies, whereas Stacey prefers cake from a box, flourless anything, and recipes that omit butter. Eff that, people! You need butter in your life. Everything is better with butter. I think my new hashtag is #betterwithbutter. Per the usual, I’m getting side-tracked by butter. Story of my life.
I was vising my darling sister and giving snuggles to my perfect, beautiful, smiley, (I could go on for days) nephew, when she says in a high pitched, excited voice, “I made cookies! They’re really good. Wanna try one?”. Of course she made cookies, and yes, of course I want to try one. At that moment, I was busy snugglin’ the baby, so naturally, Stacey hand feeds me.
It’s just how we roll.
I bite half, finish chewing, and she feeds me the second half. They’re not bad. But then she goes on about how the recipe online didn’t work like it said it would. It was way too runny, and she ended up baking them in muffin tins. Pinterest fail! Go figure. So obviously, I needed to fix this problem and make a recipe that actually worked – no runny surprises.
With no butter, and no flour, I needed a little extra sumpin’ sumpin’. To make these “Stacey Cookies” extra wonderful, I used homemade peanut butter. Friends, it’s so easy to make peanut butter at home. At first, it looks hopelessly crumbly, just keep processing those nuts! After a few minutes, it starts to transform into smooth, spreadable peanut butter. With my food processor, it took me about 5 minutes.
Like I said before, I’m pro-butter and pro-gluten, and I promise you this – you will not know that these cookies lack both flour and butter. And your friends and family won’t know the difference either. The cookies came out the perfect chewiness, and just the right amount of peanut butter flavor. Grab yourself a big glass of milk and chow down, semi-guilt-free.